Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1887-01-01
CALIFORNIA WINE.
EXTENT OF THE INDUSTRY In
THIS STATE-ETC.
BRIEF History of Grape Culture on
This Coast - List of the Best
Brands, Profits-Etc.

Viticulture, one of the most important
industries in the State. was introduced into
California by the Franciscan Fathers, who
established the first civilization on thi:
coast Their first Mission was founded al
San Diego in the year 1863. Relics of these
early plantations are still in existence
Soon after the cession of California to the
United States, some of the new settlers
seeing the fertility of the Mission vine, and
being more or less acquainted with viticult.
ure, conceived the idea Of abandoning gold
hunting and engaging in wine making
Among the most prominent of these pio-
neeTs were Colonel Agoston Haraszthy and
Charles Kohler.
Colonel Haraszthy brought to this country
with him a knowledge of viticulture
acquired in his native land, Hungary. His
first vineyard in this State was planted in
San Diego over thirty years ago He after
ward engaged in viticu!ture in San Mateo
and Sonoma counties. He procured by
direct importation large number of varie-
lies from Europe, among them the Zinfan-
del, which he knew in Hungary. This
vine he procured and propagated with so
much zeal, and urged its adoption
WITH so MUCH SUCCESS.
That it now dominates among the red wine
varieties in our vineyards. II was the first
vine to give extended popularity to Cali
fornia claret. He Travelled through all the
producing countries of Europe, made
collections of vines, and acquired Informal
ton, all of which was freely devoted to the
advancement of the industry on this coast.
He introduced the Flame Tokay and En-
peror. The Germans who first engaged in
the business here adhered more closely to
Rhine varieties, and to them are we in
debted for the Riesling, Sylvaner, Orleans,
Gutedel Traminer, and Burger.
In December 1888, Charles A. WetmOre,
Chief Executive Viticulturai Officer, made
the following
ESTIMATE OF VINES PLANTED
And probable vintages for coming seasons
Up to that of 1888:
Area Of vines planted prior to 1881 and
row bearing well, about 10000 acres !;
planted in 1881, about 10 900 acres; in 1882,
about 5000 acres; in 1888, about $4,000
acres. Estimated to be planted in 1884, if
weather is propitious. 10000 acres. There
will be in 1885, 70,0c0 acres five years old
and upwards in 1886, 10000 acres FIVE
years old and upwards 1887, 10000 acres
five years old and upwards in 1888, 10, 900
acres five years old and upwards. The per-
centage of table, shipping and raisin grapes,
about 90 per cent. balance for vine and
brandy.
Wine crop for 1881 was about 1900 900
gallons for 1882, about 9,00000 gallons /;
fOs 1888, about 100000 gallons. EST
mates for 1884 normal yield. 1900, 900
{. Il -
gallons tor 1886 normal yield, 10000 900
gallons for 1887 normal yield, %, 000,0 900
gallons for 1888 normal yield, SO 10000
gallons.
These estimates include brandy-each
gallon of brandy represents about four gal
Ions wine distilled-so that if one-third be
distilled in 1887 we shall have about 49,
100000 gallons wine, and about 1000, 900
gallons brandy. In 1888 we shall have
about %, 100000 gallons wine, and nearly
5000 600 gallons brandy.
VALUES OF wINEs
There is no way to determine what the
values of wines would have been if aged
one year at the vineyards. Those pro-
ducers who have kept such wines generally
do also a mercantile business, and sell
direct to the consumers. retailers and job
bers, In such cases mercantile profits are
generally added, and the wines may range,
according to quality and quantity sold, at
from thirty to forty five cents per gallon,
small lots of single barrels to consumers
even at prices from fifty to seventy-five
cents. The cases where one dollar per gal
Ion is charged are not numerous, and do
not represent any considerable trade, I'M
less it may be in the case of high classed
Riesings.
Considering the prices as for average bulk
lots. grapes or new dry wines naked, in
well established districts, and for vine
yards of
THE BEST AVERAGE QUALITY,
Yielding about four tons of fruit to the
acre. we may arrive at an estimate of in
come as follows
Grapes sold to the wineries, 500 to s120
per acre cost of good culture picking and
delivering crops, $50; net profit, SO to $50
per acre.
Wine ESTIMATED at 1876 gallons per ton
and gallons of pomace brandy sold new
and naked, $135 to S162 per acre add 80
gallons of brandy at 70 cents generally
more has been realized, but the tendency
is doWnwards for pomace brandy, or S24
per acre. Some of the larger establish
ments probably make the brandy pay all
or nearly all the cost of making the wine.
The mercantile prices for wines in large
stock are very reasonable. After paying
for coOperage, transportation from the
country. maturing, blending, commissions,
o. travelling agencies, they deliver good fair
dry wines, free on board steamer or rail at
from 40 to As cents per gallon. Certain Sc
leCled lots may rule higher; but II NAV be
said that the bulk of our average good
stocks may be had, delivered TO the trade in
New York at from 90 10 go cents per gallon.
Before these can reach the consumer or re-
taller. who is not sufficiently well informed
to order direct from leading houses by the
barrel the expenses and profits Of the New
York agencies, iObbers and commission
agents must be added.
A WELL MANAGED TRADE,
However, ought to place good California
cla-ets in the hands of retailers through
New York agencies at price of not exceed
inc seventy-five cents per gallon, cost OF
transportation to country places added. An
addition of ten cents per gallon ought TO
cover all present differences OF quality
above present ordinary averages ana an
addition OF fifteen more ought to reason
ably cover the cost of procuring our best
Young wines as new paintings develop
them. In other words, without lowering
present profits to the wine-growers, the
Trade ought to be able to place wine, much
better than the ordinary grades of imported
French wines. in the hands of retailers IN
New York at not exceeding one dollar per
gallon. as soon as our producers have It for
Sale which will be within the next three
years, and good, sound, ordinary wine at
not exceeding seventy-five cents-which
latter figure represents seven and one-half
cents per contents of the regulation pint
hottie which can be sold at fair profit for
fen or twelve cents by restaurants. or sub
stituted in slightly reduced volume, with